Paleo Plates

all ingredients organic unless otherwise noted

Morning Cleanse

Water w/ Lemon & Organic Green Tea

Super Easy Lunch: Chicken BLAT

Romaine Heart Cups, Tomato, 1/2 Avocado, Palm Sized Amount 

of Shredded Chicken, 3 Strips Applewood Bacon, 1/2 Grapefruit

Fill each lettuce cup with 1/3 of chicken, 1 strip of bacon, a few

slices of avocado, and a slice of tomato. Burrito it up and enjoy!

Quick Dinner: Garlic Lemon Shrimp & Veggies

1/4 lb Wild Caught Shrimp, 1/2 Avocado, 1 Lemon, Minced

Garlic, Mixed Veggies, Cilantro, Cayenne & Black Pepper to Taste

Roasted Garlic Red Pepper Pesto Tilapia & Veggies

The Fish:

1 Tilapia Filet seasoned with Paprika, Black Pepper

The Pesto:

1/2 Cup Raw Sliced Almonds, 1 Bundle Cilantro (stems removed),

1/2 7 Oz Jar of Roasted Red Peppers, 6 Garlic Cloves, 

1/2 Tsp Onion Powder, 1-2 Tbs EVOO

The Veggies:

1 Zucchini, 1 Red Onion, 1 Orange Pepper

Fat:

Avocado

Garnish:

Cilantro

Simple Breakfast

Three organic eggs (sunny side up), zucchini and white onion

tossed with coconut aminos and black pepper to taste

Too Lazy to Cook: Paleo Ground Turkey in Tomato Sauce

Organic ground turkey, one can organic crushed tomatoes, 1/2 can

organic tomato paste, fresh chopped basil and parsley, crushed 
red pepper flakes, garlic powder, and black pepper to taste.

Paleo Shrimp Fra Diavolo

Three organic eggs (sunny side up), zucchini and white onion

tossed with coconut aminos and black pepper to taste

Paleo Pad Thai

Three organic eggs (sunny side up), zucchini and white onion

tossed with coconut aminos and black pepper to taste

Paleo Grilling: Cilantro Garlic Lime Shrimp & Zucchini

Wild caught shrimp, fresh lime slices, 3 cloves garlic, cumin, 

fresh cilantro, chopped zucchinif

Snack: Fresh Fruit Bowl

Mandarin oranges, kiwi, strawberries, blueberries, pineapple

Snack: 1/2 Cup Strawberries & Blackberries

Paleo Vanilla Cookies

click here for recipe

Paleo Chicken Tortilla-Less Soup

Dice one medium yellow onion, one poblano pepper, and one 
jalapeño pepper. Sauté in pot with 1 tbs. coconut oil and 4 cloves 
of garlic until fragrant/translucent (roughly 5 minutes). Add 28oz 
can of organic diced fire roasted tomatoes, 1/2 of a 6 oz can of 
organic tomato paste, 4 cups of organic chicken stock, three diced 
celery stalks, dash of red pepper flakes. Bring to medium boil. 
Stir for a few minutes as it boils. Strain half of the solids and purée 
in blender. Add back to pot to thicken soup. Finally add the juice of 
two limes, one cup of cilantro, and shredded chicken seasoned with 
organic taco seasoning (I used half of an organic rotisserie to make it 
easy and simply tossed the shredded pieces with dry taco seasoning). 
Stir and let sit for a few minutes. Garnish with fresh avocado 
and cilantro. Enjoy!